Corny Garlic Mashed Potatoes |
|
 |
Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I dreamed up this family favorite after dining on something similar in a restaurant. My family asks for these potatoes on special occasions, but I like them anytime. They're a nice change from our everyday mashed potatoes. -Patti Lacey, Lincoln, Nebraska Ingredients:
1 whole garlic bulb |
1 tablespoon olive oil |
8 medium red potatoes, peeled and cut into chunks |
1/2 cup butter, cubed |
1 cup (8 ounces) sour cream |
2 tablespoons milk |
1 tablespoon minced fresh parsley |
3 green onions, sliced |
1 can (11 ounces) whole kernel corn, drained |
salt and pepper to taste |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy-duty foil.
2. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic head, leaving the root end intact. Squeeze softened garlic into a large bowl; set aside.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and add to garlic. Add the butter, sour cream, milk and parsley; mash. Stir in the onions, corn, salt and pepper.
4. Spoon into a greased 11-in. x 7-in. baking dish. Sprinkle with the cheese. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8 servings.
|
|